Mexican Street Corn Pasta Salad is a fresh and tasty dish that’s great for picnics and barbecues. It combines sweet grilled corn, zesty lime, spicy jalapeños, and salty cotija cheese in a creamy pasta salad. This colorful and flavorful salad is easy to make and perfect for warm-weather gatherings.
Why We Love This Mexican Street Corn Pasta Salad Recipe
This Mexican Street Corn Pasta Salad is adored for many reasons. First and foremost, the combination of flavors is simply incredible. The grilled corn offers a smoky sweetness, while the crema Mexicana adds a creamy tang that binds all the elements together perfectly. The jalapeños contribute just the right amount of heat, and the lime juice enhances the freshness, making each mouthful vibrant.
Another reason to love this dish is its versatility. You can serve it as a side dish or a main course, and it pairs beautifully with a variety of proteins. Whether you’re hosting a party or enjoying a quiet dinner at home, this pasta salad is sure to impress your guests and delight your family.
Furthermore, making this dish is a straightforward process. With essential ingredients and easy-to-follow steps, even novice cooks will feel like culinary experts in their kitchens. Plus, the vibrant colors of the ingredients make it as visually appealing as it is delicious.
Ingredients for Mexican Street Corn Pasta Salad
To create this delightful salad, you will need the following ingredients:
- Corn on the cob: 3 ears (approximately 2 cups of kernels)
- Pasta: 1/2 lb (any shape you prefer)
- Crema Mexicana: 1 cup
- Lime: 1 1/2 limes (juiced)
- Cayenne pepper: 1/2 tsp
- Cilantro: 1/2 bunch (adjust to taste)
- Jalapeños: 2 (pith and seeds removed for milder heat)
- Cotija cheese: 5 oz (crumbled)
How to Make Mexican Street Corn Pasta Salad
Making this Mexican Street Corn Pasta Salad is a fun and rewarding experience. Here’s how to prepare it step by step:
Prepare the Corn: Start by preheating your grill to a temperature between 450°F and 500°F. Once heated, dehusk the corn on the cob and place it directly on the grill grates. Allow it to grill for about 10-15 minutes, turning it every few minutes until the corn is tender and has a beautiful char. This process brings out the natural sweetness of the corn. After grilling, remove the corn from the grill and let it cool for about 5-10 minutes. Once cooled, carefully cut the kernels off the cob and set them aside.
Cook the Pasta: While the corn is cooling, you can cook the pasta in a large pot of salted water according to the package instructions. It’s important to add salt to the water, as this enhances the pasta’s flavor. Once the pasta is cooked to your liking, drain it and then rinse it under cold water to stop the cooking process. This will also help cool the pasta down, making it ready to mix with the other ingredients.
Make the Dressing: In a large mixing bowl, combine the crema Mexicana, freshly squeezed lime juice, and cayenne pepper. Mix these ingredients well until they form a smooth dressing. The tanginess of the lime and the creaminess of the crema will create a fantastic base for the salad.
Combine Ingredients: Once your corn, pasta, and dressing are prepared, it’s time to combine everything. Begin by adding the cooled pasta and grilled corn to the bowl with the dressing. Then, chop the jalapeños (after removing the pith and seeds if you prefer less heat) and add them along with the chopped cilantro. Crumble the cotija cheese into the mixture as well.
Toss and Adjust: Carefully mix all the ingredients together until everything is well coated in the dressing. You want to make sure the corn, pasta, jalapeños, cilantro, and cheese are evenly distributed. Taste the salad and adjust the seasoning as needed. If you desire a creamier texture, feel free to add more crema to suit your preference.
It’s as simple as that! Your Mexican Street Corn Pasta Salad is ready to serve.
How to Serve Mexican Street Corn Pasta Salad
Serving this pasta salad is just as easy as making it. You can present it in a beautiful bowl, garnished with additional cilantro or crumbled cotija cheese on top for an extra touch. This make-ahead dish is ideal because it can be prepared in advance, allowing the flavors to meld together beautifully.
You may want to serve it chilled or at room temperature, depending on your preference. If you’re serving this dish at a gathering or picnic, keep it in the cooler for optimal freshness.
Expert Tips for Mexican Street Corn Pasta Salad
To ensure that your Mexican Street Corn Pasta Salad turns out perfectly, consider these expert tips:
- Choose the Right Pasta: While any pasta works, shapes like rotini or penne hold the dressing and corn better. They add texture to each bite.
- Perfectly Grilled Corn: Don’t rush the grilling process. Letting the corn char slightly adds depth to the flavor. Keep an eye on it, turning it often to prevent burning.
- Adjust Heat Levels: If you’re sensitive to spice, consider using only half of the jalapeños or substituting them with a milder pepper.
- Fresh Ingredients: Use fresh cilantro and freshly squeezed lime juice for optimal flavor. These elements are essential in enhancing the taste of the salad.
- Add More Vegetables: Feel free to incorporate other veggies like bell peppers or avocado for added nutrition and texture.
How to Store Mexican Street Corn Pasta Salad
If you find yourself with leftovers, storing your Mexican Street Corn Pasta Salad is simple. Transfer the salad to an airtight container and refrigerate it. It’s best eaten within 3-4 days to enjoy its freshness. The flavors will continue to meld over time, but be aware that the pasta may absorb the dressing, so you might need to add a little extra crema or lime juice before serving leftovers.
Variations of Mexican Street Corn Pasta Salad
One of the great things about this recipe is its flexibility. Here are a few delicious variations you can try to mix things up:
- Add Protein: Toss in grilled chicken, shrimp, or quinoa to make it a complete meal. This not only enhances the nutritional content but also adds interesting textures.
- Make it Vegan: Substitute the crema Mexicana with vegan sour cream or a homemade avocado dressing. You can also replace cotija cheese with a dairy-free cheese option.
- Grilled Veggies: In addition to corn, consider grilling zucchini, bell peppers, or asparagus for added color and flavor.
- Seasonal Twist: Depending on the season, feel free to incorporate seasonal vegetables like cherry tomatoes in summer or roasted butternut squash in the fall.
- Different Cheeses: Experiment with other types of cheese like feta or goat cheese if you’re looking for a different flavor profile.
Frequently Asked Questions
What is Mexican Street Corn Pasta Salad?
Mexican Street Corn Pasta Salad is a dish that combines grilled corn, pasta, crema Mexicana, lime juice, jalapeños, cilantro, and cotija cheese. It offers a delicious fusion of flavors that is perfect for parties, picnics, or as a side dish.
How do I make my Mexican Street Corn Pasta Salad spicier?
To increase the spice level, you can leave the seeds and pith in the jalapeños or add more cayenne pepper. You can also experiment with other spicy peppers or hot sauce to enhance the heat to your liking.
Can I make Mexican Street Corn Pasta Salad ahead of time?
Yes! This salad is perfect for making ahead of time. You can prepare it a day in advance. Just remember to store it in the refrigerator and give it a good mix before serving.
What can I serve with Mexican Street Corn Pasta Salad?
This versatile salad pairs well with grilled meats, tacos, or simply as part of a larger spread of side dishes. Its bright flavors complement many dishes and make it a perfect addition to any meal.
Mexican Street Corn Pasta Salad
Ingredients
Main ingredients
- 3 ears Corn on the cob Approximately 2 cups of kernels after grilling
- 1/2 lb Pasta Any shape you prefer
- 1 cup Crema Mexicana For creamy dressing
- 1 1/2 limes Lime Juiced
- 1/2 tsp Cayenne pepper For spice
- 1/2 bunch Cilantro Adjust to taste
- 2 Jalapeños Pith and seeds removed for milder heat
- 5 oz Cotija cheese Crumble for topping
Instructions
Preparation
- Preheat your grill to a temperature between 450°F and 500°F.
- Dehusk the corn on the cob and place it directly on the grill grates.
- Grill for about 10-15 minutes, turning every few minutes until tender and charred.
- Remove corn from the grill and cool for 5-10 minutes before cutting kernels off the cob.
Cooking Pasta
- Cook the pasta in a large pot of salted water according to package instructions.
- Once cooked, drain and rinse under cold water to cool.
Make Dressing
- In a large mixing bowl, combine crema Mexicana, lime juice, and cayenne pepper. Mix well.
Combine and Serve
- Add cooled pasta and grilled corn to the dressing.
- Chop and add jalapeños and cilantro, then crumble cotija cheese into the mixture.
- Toss to combine and adjust seasoning as needed.